Is it bad to hit the stall quickly on pork back ribs, eg in less than an hour?

[iloveribs]

Been a a while since I smoked and still consider myself a novice.. I had to run out after putting the meat on and misjudged my fuel and blasted my ribs at the start (see attached chart). Is this going to have a negative effect? I don't recall hitting the stall this early in the past.

 

[TNJAKE]

Don't have a clue what that chart means. I also don't believe I've ever had a "stall" with ribs. How long they been cooking? What temp? What's IT between the bones?

 

[SmokyMose]

Never had a "stall" with ribs. Maybe I'm missing something.....

 

[iloveribs]

Don't have a clue what that chart means. I also don't believe I've ever had a "stall" with ribs. How long they been cooking? What temp? What's IT between the bones?

It's temperatures on the probes inside the smoker and in the meat of 3 separate racks of ribs. Temperature is on X axis on the left, time on the Y axis on the bottom. The internal temp in the meat rose very fast then plateaued for a long while. I don't normally bring the smoker up to 350 at the start so I'm in uncharted waters here. Really just wondering how high heat in the beginning can affect the ribs when normally try to stick to 225-250.

 

[iloveribs]

Never had a "stall" with ribs. Maybe I'm missing something.....

Found this thread so guess I'm not alone

Rib temp stall?

Hi fellas, Making some baby backs at 225 and I'm now 8 hours in and the temp is just now starting to move upward after being stalled at 180 for about an hour. Is this normal? I'm now creeping up but should it take so long for ribs?

www.smokingmeatforums.com

 

[Chasdev]

As long as they are not burned you are good to go.
I cook hot and fast 90% of the time and it works just fine.
You want an internal temp (between the ribs) of around 200.
So wrap or not, sauce or not just don't let them go too long, OR pull them off too soon.

 

[Colin1230]

No stall on ribs here either. Just big hunks of meat. You will be fine, just don't over do it. You don't want it falling off the bone.

 

[SmokyMose]

Found this thread so guess I'm not alone

Rib temp stall?

Hi fellas, Making some baby backs at 225 and I'm now 8 hours in and the temp is just now starting to move upward after being stalled at 180 for about an hour. Is this normal? I'm now creeping up but should it take so long for ribs?

www.smokingmeatforums.com

Not saying it can't happen, just that I never noticed it.
I don't cook at 225 and I don't use temp probes for ribs, so I guess I wouldn't know....

 

[gmc2003]

No stall on ribs here either. Just big hunks of meat. You will be fine, just don't over do it. You don't want it falling off the bone.

I don't use a thermometer for ribs. The bend test tells me when the ribs are the way we like them. With that being said there are those times that my wife and I like FOTB ribs. It usually happens every 4th rib cook.

Chris

 

[TNJAKE]

Here's my advice.......I see you are using leave in probes to monitor rib temp. That's tricky with ribs. They are thin with bones close together. That leaves you with a huge margin of error with accuracy. I'd remove the probes......relax.....and smoke em until they look pretty and are tender to your liking. I thing you might be making it harder on yourself than it has to be......have a beer and enjoy the smoke

 

[whistlepig]

If something stalled when cooking ribs after an hour the ribs aren't the problem.

 

[SmokinAl]

I do my ribs by IT, but I have found that putting a probe in them when you put them in the smoker doesn’t work very well. I let mine run for 3 hours or so & then check them with an instant read. Then decide what I’m going to do next. I also like to mop the ribs every 45 minutes or so with a combo of apple cider vinegar, brown sugar, & BBQ sauce. We like our ribs at about 195 IT, but if you like FOTB ribs, then let them go to 200-205 IT. Good luck!
Al